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Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.
Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.
ghee or oil 1/2 tsp. coriander chopped 1/2" ginger grated 1/2 tsp. Mix all the spice powders in 1/2 cup water to make thin paste. yellow channa dal 1 tbsp. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. Add lemon juice. red chilli powder 1/4 tsp. Once they splutter add ginger. Garnish with chopped coriander. Bring to a boil. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. add the cumin & coriander seeds. (Approx. Remove dal. Add remaining water and stir well. Cool the cooker. . Serve hot with hot steamed rice.4 whistles will cook the dal).haldi (turmeric) powder 1/2 tsp.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. Add the paste of spice powders. Pressure cook dal. Fry for a minute. Put ghee in a pan and heat . Check and add salt if required. add the dal. garam masala 1 tsp.
Stir gently. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Add 3-3 1/2 cups water. add seeds. each cumin & mustard seeds Method Wash dals together. Reheat the ghee kept aside. asafoetida. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Stir gently.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Add the turmeric to the dal. Pour over dal while spluttering. add chopped coriander and fried onions. (Approx. Remove 2 tsps. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Fry for a minute. . Drain water. Serve hot with steamed rice or parathas. Transfer to a cooker container. Ghee from the saucepan and keep aside.3 whistles) Cool cooker and remove the dal. Transfer to serving dish. Add ginger and garlic to the rest. and curry leaves. and pressure cook till done. Drain out with a spoon. add dals and stir for 2-3 minutes. ghee 1/2 tsp.
Add all the dry masalas .4 onion finely chopped . till the onions turn golden brown.1/2 cup gram dhal . cumin powder .1 inch chopped coriander . To this add onion and ginger and fry. Boil on a low flame.1/2 cup ripe tomatoes cut into cubes .1/4 tsp * salt to taste fresh cream (optional) . stirring occasionally for five to ten minutes.2 tablespoons .1/2 tsp * Method Cook the dhals together in the pressure cooker. Now add the cooked dhal and stir. Add the fresh cream before taking off the fire.1/4 tsp * coriander powder .1/4 tsp * sugar .tsp turmeric powder . Now add the tomatoes and let them cook for a few minutes.4 chopped ginger . U may have to wait for five to six whistles. Allow it to cool. salt and sugar.Tasty Dhal Ingredients whole green gram (moong) . Garnish with chopped coriander and serve hot with roti or puri or any rice dish.1 tsp oil .1 1/2 tsp * garam masala .1 tsp chilli powder . In a pan take the oil and heat.
for garnish curry leaves .a pinch green chillies . cumin seeds and mustard seeds. Garnish with curry leaves and coriander leaves.5 cups turmeric . (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee. Add the cooked dal and salt.2 tsps hing .1.Dal Tadka Ingredients moong dal or masoor dal . Then add the green chillies and garlic and fry them for a minute.for garnish salt . After the seeds splutter add hing.2 tsps Method Pressure cook the dal with turmeric. Add some lime juice and serve it with rotis/rice.a pinch .3 or 4 (acc to ur spice level) garlic .to taste lime juice .2 pods (sliced or minced) coriander leaves .1 .1 tsp mustard seeds .1 tsp ghee . fry for 4-5 minutes. For Tadka: cumin seeds .
.to taste Method Cook moong dal with 2 cups of water.2-3flakes kasoori methi (optional) . kassori methi leaves and chilli powder . Now add green chillies.1 cup onion (cut into small pieces) -1 cup garlic . Garnish with fresh coriander leaves. add onions and fry for few minutes. & garlic In a pan heat oil.2-3 chilli powder . After few minutes. It is great with rotis. little salt.1tsp green chilies . add the mashed moong dal and little water if required.Daal Ingredients moong dal .1/2 tsp salt . tomatoes.
1 medium. Add jeera.to taste water Method Wash daal and soak it in water for 2 hrs. Add cutlets. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. hing and let them splatter a little bit. rai (mustard seeds). Pour 3 cups of water and cook it till it boils. Heat some oil in a thick pan. Serve with hot rice .1 cup onion . Add chopped onion and turmeric. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Add the remaining 3/4 paste.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Take 1/4 portion of the paste. cover with lid and let it cook at low fire. (Amount of water can be increased/decreased if you want thinner/thicker consistency).heat it. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt .
Add salt.1/2 tbsp. Pressure cook until it is done. & turmeric pow. Heat ghee. coriander. Add it. oil cloves. . Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp.add red chillies. of coriander powder. of sugar. Add potatopieces. of white cummin powder 1/2 tbsp. Meanwhile dry roast clovecardamom-cinnamon powder. of turmeric powder salt. Chholar daal goes well with puri. Add washed daal. Add to the cooked daal. curry leaves. Let the gravy thicken on medium flame. 1/2 tbsp. of black mustard seeds. Let them splutter. cardamom . Grains should be intact. Add onion and fry. Mix cumin. Test the salt-remove from the oven.curry leaves and chieves. It is a very popular dish in west bengal. ghee. Remove.powder (optional) 1/2 tbsp.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. parota (paratha) etc. a handful of dry chieves.3 pieces each (smashed) cinnamon powder . of curry leaves. 1/2 tbsp. Method Heat oil in pressure cooker. Add salt. a handful of dry curry leaves. The daal will be thick and a sweet aroma will come out if cooked properly. Add mustard seeds. Let it be cool. loochi. salt. Method for ghee bhat Cook rice with 4 cups of water. sugar. In 1/2 cup of water. Add rice and keep stirring.
let it cook again for another minute. salt & butter. garam masala powder 1 tsp. boil little water and mix it while dal is boiling. 2 tbsp. 1/2 tsp. red chilli powder Method Wash the dal & in pressure cooker put the dal. in last add red chilli & garam masala powders.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. pure ghee . butter 2 tbsp. Open the cooker & mix the masala throughly. so that it can taste really good. 1/2 tsp. 1 tbsp. let it cook on slow heat for another five minutes. water. If the dal is more thick. each ginger & garlic finely chopped. turmeric. heat it & put jeera. Serve hot with chapati or rice. After one pressure. In the meantime take ghee in a pan. jeera 1 pinch of hing salt to taste 2 tbsp. chopped chilli & chopped cilantro. Then add hing. 1 small onion finely chopped. let it be little golden brown. When jeera starts splutter put garlic & onion. 1 medium tomato finely chopped. 5 cup water.turmeric powder 1/2 tsp. let them cook for 1-2 minutes. let the dal boil once with masala. cilantro finely chopped. now mix tomatoes & ginger. 2 green chillies finely chopped. Now dal is also done.
onion. Now cook all the things till they are cooked completely. tomato. ginger garlic paste and hing. turmeric powder.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . Serve hot with chapati or rice. When it cooked 3/4 then add spinach leaves. Now add lime juice in it and mix it well. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. salt.
Now put dhania powder. Also put some dhania powder in it. Can serve 5 persons. Now put amchur powder in it and fry for 5 minutes till dal is further dry. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera .Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. garam masala. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. salt. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Dish is ready to serve. black pepper. Now put moong dal dried of water in it and fry. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan.
chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. make sure added water is boiled. cook again for five minutes. add green chilly. the dish is ready. Add garam masala. put grinded onions. and put it on sim for some time. give one more whistle. After that add jeera. Put the entire masala in cooker. turmeric powder. after the 4rth whistle put on sim for sometime. Add crushed tomatoes. add 1/2 spoon salt. add ghee. serve hot with rice or chapattis. Hurray. add water if required. 1 spoon salt. and coriander leaves. Put it in pressure cooker along with 3 1/2 katori water. 2 tomatoes 1 green chilly garam masala coriander leafs . pinch of chilly powder. 1/2 spoon chilly powder and turmeric. pinch of turmeric powder. cook it till onions turn brown. add garlic. 3/4 whistles. after that turn the gas off. For Masala Preparation: Take a kadhai. do not release pressure.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt.
Wash and finely chop tomatoes. chana dal and kidney beans in sufficient water for at least six hours. butter 3 tbsp. fresh coriander leaves 1. cumin powder and stir-fry briefly. Add chopped onion. Peel and finely chop onion and garlic. stirring continuously. tomatoes 3 nos. red chili powder 1 tbsp. Wash and chop coriander leaves. cumin powder 1/2 tbsp. oil 4 tbsp salt to taste .4 cup kasuri methi 1 tbsp. Drain soaked dals. wash and soak urad dal. chopped coriander leaves and cook dal for ten minutes on low heat. Crush kasuri methi between the palms. Meanwhile. stirring occasionally. heat oil in a pan. Add chopped tomatoes and cook on high heat for three to four minutes.Punjabi Dal Ingredients urad dal. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. garlic 8-10 cloves green chilies 2-3 nos. Wash. Add salt. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. Add red chilli powder. remove stem and finely chop green chillies. Method Clean. add chopped garlic. Stir in the cooked dals and butter and mix well. sprinkle on the dals and serve hot. stir-fry briefly till golden brown.
add required water. heat 2 tsp oil and add to it the mustard seeds. tomatoes and green chilly. Serve hot with plain rice or phulkas. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. Remove from fire and garnish with chopped fresh coriander leaves. turmeric powder and the asafoetida and pressure cook the dal. In a sauce-pan.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . Cover and let it cook well till the tomatoes are soft and almost mashed-up. urad dal and the cumin seeds. Add the cooked dal and mix well.
Hot & Tasty Dal Ingredients toor daal . black pepper powder . black pepper and pressure cook it. add salt and the seasoning. cummin seeds) . Cut the potato and the tomato into pieces. Then add them to the daal along with the curry leaves.1 curry leaves (optional) Method Wash and peel the potato. Serve with plain rice.1 tomato .1 cup potato . mustard seed. take out from the cooker. After it is done.1 or 2 teaspoons salt seasoning (oil.
Let it cool. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . few drops of ghee. Serve hot with chappati or rice. Garnish with cilantro & chat masala/lemon juice. curry leaves & garlic for about 20 minutes. Mix well. ginger. Cook for about 5 minutes.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. In a frying pan add the ghee. add the cooked daal. When you see the masala & the ghee separating. green chillies. Add tomatoes & continue frying. Add a little water if needed. Add zucchini & fry till it becomes soft. add jeera & rai. salt. when they start spluttering. add onion & fry till its light brown in color.
Pour this mixture in the boiling dal and cover. and garam masala and salt as per your taste. tastes great with rice. "milk" of half coconut .cooked and mashed rough to form a paste. tamarind. 1 tbsp.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. soaked in water garam masala to taste cumin. add the coconut milk and bring to a boil. Add the jaggery and tamarind water. curry leaves and asafoetida till cumin sputters. On a separate pan. curry leaves.which is obtained by blending the coconut and 2 cups water. and add cumin seeds. . Serve with a garnish of chopped coriander. asafoetida clarified butter/ ghee Method Heat the dal in a pan. jaggery 2 tbsp. heat the ghee.
To make rontas: Mix rice flour and maida/wheat flour and salt .Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies.slit Method To make dhal. They should not be fried for long. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . Add enough water to make a smooth dough. When the seeds crackle. Remove from cooker and add slit green chillies. They should look white in colour.wash the tur dhal and pressure cook. On a clean cloth. Remove the rontas and deep fry in oil. Add this seasoning to the cooked dhal. heat oil. The dhal should not be very thick. Mix well with water and boil again. In a small kadhai. flatten these balls with the help of your fingers to form small puris. You can dip your fingers in a little oil and then flatten the balls. Make small balls as in case of puris. Add mustard seeds. add bits of red chillies and curry leaves. It can be a complete and nourishing meal for them. Put the hot rontas in hot dhal and serve. asafoetida and salt to it. you can add some vegetables while boiling dhal. If children are fussy about eating vegetables.
crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic. red chilli powder. If the gravy is too thick.add some more water Add salt.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . sugar. crushed 1 piece of ginger. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste .
fenugreek & whole coriander seeds. When seeds states poping add chopped onion. Serve this dal fry with roti. cumin seeds fenugreek seeds. 1 tsp of dry mango powder 1/2 inch grated ginger. 1 tsp mixture of mustard seeds. Add dal mixture and bring to boil.rice or pulao. 1 green chilly chopped. Add dry mango powder and tsp of chilli powder and fry for a minute. Take dal fry in a serving dish and garnish it with chopped fresh coriander. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes.remove dal & beat with spoon or a hand beater.and grated ginger and cook it until soft. . Add tsp mixture of mustard. Simmer for 5 to 10 minutes. 1 tomato finely chopped. 2 tbsp of fresh chopped coriander. whole coriander seeds.tomato. 2 tbsp of cooking oil. 1/2 tsp of turmeric 1 tsp chilli powder. Cool down cooker. salt as per taste.cumin. Heat 2 tbsp of oil in a kadai or a saucepan.
Serve with rice. Keep aside. Heat the ghee in a frying pan and fry the mustard seeds till they splutter.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi.add to the half cooked dal. Add red chillies and curry leaves. Aam dal should be watery in consistency. Peel the mango cut into big pieces. Cook till dal is tender and the mango pieces are cooked to a pulp. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Add to the cooked dal. Add chopped onion and garlic and fry till brown.keep on medium fire to boil till the dal is half cooked.
add red chillies (2-3) and jeera. 2 garlic flakes. Mash this cooked mixture lightly. asafoetida (hing): a pinch red chilli powder: 1. tur daal. one onion sliced into pieces. spinach. Allow to stand for a few minutes.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . Cook on a slow flame for 2-3 minutes. asafoetida and close the cooker.add the remaining garlic and kadipatta. When the oil is hot and sputtering.extract the pulp and add the tamarind water to the daal mixture. Cook on a slow flame. a little of the coriander. methi. Boil tamarind and half of the kadipatta leaves separately. one whole tomato. till the tamarind becomes soft . add it to the daal and immediately cover the daal with a tight lid. In a sauce pan. Cook until the daal is soft (about 5-8 mins). Serve hot with rice and ghee and papad. heat a little oil . Add salt and chilli powder.
After that add salt. Garnish with coriander leaves. ginger roughly. Grind soaked chanadal with green chilli. mustard seeds. Method Soak chana dal for 3 to 4 hours.Kosambari Ingredients one cup chana dal green chilli. jeera (if you need more spicy add red chilli).3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. lemon juice & coconut powder. Season that with oil. . corianedr for garnishing.
garam masala. ghee (optional) . Stir until boiling. onion and fry until onion becomes golden brown. coriander leaves. Add some water. eggplant. Add broccoli.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. Then add cooked dal. Add tomatoes. Cover the vessel. urad dal and masoor dal together. Heat oil add cumin seeds. cumin seeds 1 tbsp. Add some salt. oil coriander leaves 1/2 tsp. celery and cook in the pressure cooker. green chilies. Cook the vegetables. Add ginger-garlic paste and fry for some more time. garam masala salt to taste 1/4th tsp. carrots. Add ghee for great taste. some salt if needed. 1/2 to 1 cup onions 1 tbsp. Add 2 to 2 1/2 cups of water. moong dal. Stir occasionally. green pepper. ginger-garlic paste green chilies.
whole chana dal (black chana). Don't over cook the dals. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . bay leaves salt till tender. rajma. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. Heat 2 tablespoons oil and add finely chopped garlic. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. coriander powder. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. Cook the tomatoes till they lose their water and then add the dals to it and mix well.If the ras gets thick then add more water and boil. Separate the lentils from the lentil soup with a sieve or rice constrainer. garam masala. one portion of green chillies. Eat it with boiled rice or take it as an appetizer. cardamom. Saute the ras with it . Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. cloves.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. black eyed pea. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder.
Make vaghar add curry leaves and turmeric. Pressure cook toor dal(1/2 cup).Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. Then add paste boil well for ten minutes. onion and fry (golden brown). . Add toor dal boil for five minutes and add tamarind juice. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional).
salt to taste and bring it to boil. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . urad dal 1 tsp. Mix them well.Moong Dal Rasam Ingredients 5-6 tsp. oil 1/4 tsp. urad dal. In a little oil fry hing. hing 6-7 tsp. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. mustard seeds Method Pressure cook moong dal with some water. red chillies for a while until the dal turns little brown in color and add coconut at the end. To a vessel add little oil and mustard seeds. black pepper 1/2 tsp. Serve this with rice. moong dal 3-4 tsp. turmeric powder and little oil. Now add the cooked moong dal. Grind these ingredients along with the cooked tomato. It is always better to have little moong dal or else the rasam will become thick. black pepper. the ground mixture. Add a tomato to this to cook with. After the seeds pop add the curry leaves. cumin seeds.
Add the cooked daal.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. pour ghee. 1/4 tsp turmeric 1" ginger piece. cut into small pieces 1 green chilli. ginger. Cook till the daal starts to boil. salt and turmeric. add cumin seeds. In a hard bottomed pan. curry leaves. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . Remove from flame and add chopped coriander leaves and lemon juice. Add water if the consistency is too thick. garlic and chilli pieces. Remove and churn it using buttermilk churner.
Chop them. Pressure cook tuar dal. Allow to cook for 5 minutes. Now heat oil in a pan. When palak is done add dal and mix well. Add mustards and methi seeds. Add hing powder and mix well. Pour tamrind water and salt. Add palak and mix well. . Add 1 cup of water and mix well and cook for 3 minutes. Add red chillies curry leaves and turmeric. It goes very well with rice. Add some water while cooking.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Saute for a minute.
Then add the tomatoes (paste or diced).Khatti Masala Daal Ingredients tur daal . Cook it till the oil separates. turmeric . Garnish with coriander leaves. Add saltto taste. put oil.1/2 tsp mustard seeds .1 tsp jeera seeds .1 tsp tomato(diced or crushed) .1 ginger paste .1/2 tsp garlic paste . Add ginger and garlic paste.1 tsp curry leaves salt to taste coriander leaves . Cook it for 4 to 5 mins.6-8 pieces (not paste) red chilli powder . Fry for a minute.2 tblsp onion . Add turmeric powder and red chilli powder. Fry for a minute Add onion and fry till slightly brown.3 tblsp tamarind . Add curry leaves.1 tsp Method Wash tur daal and boil it. Smash it. Add water as per the thickness required.1 cup oil . mustard seeds and jeera seeds. Add the smashed tur daal. In a kadai. Add tamarind (not paste) in it.
Put in the salt and sugar.4 tbsp onion . Stir.1 chopped tomato . High in nutrition. chilli and tomatoes.3 cups chopped moong dal .Dal Spinach Ingredients spinach . Heat oil in a pan and fry the onion. Squeeze out all the excess water and grind to a fine paste.1-2 chopped salt to taste sugar .1 chopped green chilli . . Cover and simmer for 5 minutes. remove and wash them with cold water.1 tbsp oil . After 10-15 mins when both the ingredients are cooked. Serve hot with chapatis or rice. Add the spinach paste and mix well.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. low in fat.
1 (chopped) green chillies . so the cooking time will be less.2 (chopped) ginger .).1/2 cup onions . Boil or microwave separately the peas and carrots for a few minutes till they are cooked.All-in-one Dal Ingredients toor dal . Add tomatoes and fry for about a minute or two. peas and carrots. garlic and green chillies and fry for sometime. Add in the dals.1/2 cup moong dal .1/4 cup carrots . spinach. (You can also boil the spinach along with the dals. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.2 to 3 cloves (chopped) peas . ginger.1/2 (chopped)(can use the frozen peas and carrots available) spinach .in (chopped) garlic . cumin seeds and a dash of asafoetida. In a non-stick pan or kadai. saute the mustard seeds. Add some water if the mixture is too thick. Add in the onions. Method Boil both the dals with turmeric in a pressure cooker. .1/4 tsp.about 1/2 sq.1 cup (chopped) salt to taste turmeric .1 (chopped) tomatoes .
1/4 cup tomatoes.2 chopped hing.1 tbsp sambhar powder . hing.11/2 tbsps ghee . add cumin seeds and splutter. Heat ghee in a pan. Add chilli powder.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.to taste chilli powder . Add salt and mix well. Lastly add the cooked dals and boil for few minutes.to taste salt.1 cup moong dal . sambhar powder and tomatoes and mix well. .2 tbsps cumin seeds . Saute till the ghee oozes out.1 tsp turmeric powder .Yellow Dal Ingredients tur dal .
sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Add salt. For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) .Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. Mash the cooked spinach (along with the water) to form a pulpy mixture. Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. sugar and bring the spinach mixture to vigorous boils (2 to 3). Add the besan-yoghurt paste to this spinach. Pressure cook the spinach with enough water for 6-7 mins (1 whistle).
For tadka. green coriander and mix well with onion and add it to the dal. Garnish with green coriander. heat oil. salt Method red dried chilli 10-11 fry in 1 tsp. moong dal 50gms. tej patta & onions and fry till brown Now add tomato. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . turmeric pd. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. 1 tsp.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. masoor dal 50gms urad dal 50 gms turmeric pd.
Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . wait for 2 whistles) In a non stick pan. Add the garam masala and fry for 1 more minute. You could also use sprouted moong or any sprouts instead of the daal . Serve hot with rice or rotis. jeera for seasoning 1 large piece of raw mango salt to taste. Add salt. heat 2 teaspoons of oil. Add the mustard and jeera to the hot oil. Sprinkle the palak over the daal and let it cook for another 10 min. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Add the daal to the pan. Variations: You can replace palak with methi or radish leaves. add the capsicum and stir fry for 5 minutes.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. When they splutter.
After about 35 minutes. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). jeera. and the haldi.The water should be very hot. Cover the pan and maintain the heat at medium-high. After the oil is heated. The whole thing should be done in another 15 minutes. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. Finally. put the ginger paste. peel the skin. Stir constantly and saute at medium to medium-low heat. Keep aside.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. washed. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. fresh chopped vegetables (cauliflower. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. check and see if the daal is boiled and close to being soft and mashy. After a few minutes. If not. radish or turnip (mooli). add some more hot water. add the veggies and the daal. Keep on stirring till a wonderful aroma comes out. and green chillies in it. deep pan with a lid. The vegetables would also be done by then. Then add the salt and the chopped cilantro. butternut squash or acorn squash (pumpkin). add the fresh lemon juice and then serve with hot basmati rice. for color) . Take a big. Pour the oil in it and set at medium-high. A stock pot would be fine. Then add the hot water. Adjust the salt amount if you add water. carrots.
lal mirch and salt. lal mirch powder and hing. Add this seasoning to dal and decorate the dal with some coriander leaves.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. Now add cooked dal to this and boil if require add little more water. . In a pan boil some water and add mango pieces. cumin seeds. In other pan heat ghee add mustard. turmaric. Cook until mango become soft.
garlic into paste (use little water).1/2 tsp chilli powder . Grind the remaining piece of onion with dhania powder. Add the paste when the onion turns brown. Stir for a while. Add the cooked daal and cook till they mix well.1/4 tsp ginger . . Garnish the daal with dhania or coriander leaves.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. This can be served with chapathi. ginger.Green Gram Dal Ingredients onion . salt.1 small onion green gram .1/2 cup (do not use cut gram) dhania powder . Chop the 3/4th of onion and chop into small pieces. Fry cut onions in 2 tsp of oil (vegetable).
Microwave the dal for about 9 minutes by covering the dish with a plate. chopped coriander powder : 1/2 tsp. green chillies : 3. Meanwhile. turmeric powder : 1/2 tsp. you can also pressure cook the dal with very less water. heat oil in a pan and splutter cumin seeds in it. Stir for 5 minutes and your dal is done. You can also use chilke wali urad for this dish. . vegetable oil : 2 tsp. Next add asafoetida.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. Note: If you do not have a microwave . Method Soak urad dal for about 2 hours. coriander and turmeric powder. asafoetida : less than a pinch cumin seeds : 1 tsp. however the chilka has to be removed by boiling the dal before making the dish. Stir for about 1 minute. Add ginger and chillies and the microwaved dal.
broken 4 cups water 1/2 tsp. water. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. turmeric. cumin 2 tsp. Add daal. . Mix garam masala and pour it on daal. fry cumin with ghee.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. Close cooker and cook on high for another 10 minutes. garam masala salt & chili powder according to taste Method Clean and wash daal. turmeric 1/2 tsp. salt and chili powder. oil 1/2 tsp. In a small pan.
red chilly powder & turmeric powder together. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. curry leaves mustard seeds. Method Take the moong dal & roast it dry without any oil till it is pink in colour. . Let the dal become little hot but do not boil it. After the dal is cooked. Then cook the dal till it becomes soft & can be smashed. Serve it with hot rice & papad. Meanwhile grind the coconut. garlic.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. remove it from flame & add the grinded mixture to it with salt & keep it aside. Take a pan add on some oil & then to it the mustard seeds. red chilly 2 nos.
coriander seeds 2-3 dry red chilli . Add turmeric and half of the curry leaves. heat a little oil. cook on a low flame. lentils. In a saucepan. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. Allow to stand for a few minutes. When the oil is hot and sputtering add it to the dal. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. fenugreek.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. garlic. add dry red chillies and coriander seeds. asafoetida and close the cooker. one whole tomato. one onion sliced. 1 bunch coriander pinch asafoetida 1-2 tsp. spinach. a little of the coriander. add the remaining garlic and curry leaves. Add salt and chilli powder.
cummins. With 2 spoons of oil in tava. boil this mixture for 5 mins. Fry onions till they turn brown. Add tamarind juice. Soak the apples in lemon juice for 30 mins.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. Add green chillies. Add salt. . coriander leaves and put the stove in sim for 10 mins. sambar powder. add mustard. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins.
Add a pinch of garam masala if you like. Then add the green chillies. Fry for a bit. Serve hot with rice or chapatis. Ideally. Chop the asparagus sticks into 2 inch tall pieces. add haldi.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. add mustard seeds. hing and the curry leaves. the cooked toor dal and salt to taste. When asparagus is tender (it should not become too mushy). Add the asparagus sticks and fry for a while. . Heat oil/ghee in pot. Add water to make it as thick or thin as you like. Boil the daal and then add chopped coriander leaves. add jeera. when they splutter. the consistency should be medium. Then cover with lid and cook on slow fire for a while.
Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. (Do not pressure cook the dhal). add dhal. cumin seeds and garlic paste to oil. splutter. salt and mix well. When cabbage turns soft. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. Add mustard. Method Soak dhal for 1 hour. This goes very well with chapati . 1 clove of garlic 2 tbsp oil salt to taste. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. Add finely chopped cabbage and mix it well. Cabbage with dhal is ready to serve.
1 tsp coriander .to taste oil . . Heat oil in a pressure cooker. Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.1 tsp ginger/garlic paste .a pinch dhania powder .1 tbsp Method Wash palak (spinach) thoroughly.1/2 tsp salt .chopped finely red chilli .1.mirchi". papad and fried "dahi . turmeric and salt.5 cups finely chopped onion one piece . Add ginger/garlic paste.as per taste turmeric . Stir till ginger /garlic smell goes away and oil leaves the side of the pan.1 cup palak . Close the pressure cooker and cook till dal is done. Serve hot with plain rice. red chilly powder. Add masoor dal and palak. chop and keep aside. dhania powder.few leaves ghee .Masoor Dal With Palak Ingredients masoor dal . Add 1/2 tsp of pure ghee.
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